Chettinad fish curry

INGREDIENTS

Fish  -  5-6 pieces
Tamarind extract  -  1 lemon size
Turmeric powder  -  1 tsp
Coriander powder  -  1/2 tsp
Small onion chopped  -  10 nos
Tomato chopped  -  1 nos
Garlic  -  5 nos
Mustard seeds  -  1 tsp
Fenugreek seeds  -  1/2 tsp
Coriander leaves
Curry leaves
Oil  -   tsp
Salt  -  as needed

TO GRIND

Coconut grated -  1/4 cup
Fennel seeds  -  1 tsp
Chilli powder  -  1 tsp
Coriander powder  -  1 tsp
Tomato chopped  -  1 nos
Onion chopped  -  1 nos

Put coconut, fennel seeds, chilli powder, coriander powder and onion in a mixer.
Heat 1/2 tsp oil in a pan and saute the onion and tomato and then add this to the mixer and blend it to a fine paste.


METHOD

Heat the oil in a kadai and splutter mustard seeds.
Then add fenugreek seeds, curry leaves, chopped small onion and garlic and saute them well.
Then add the chopped tomatoes and saute until the raw smell leaves.
Then add the grind paste, turmeric powder tamarind extract, salt and add 1/4 cup of water and boil well for about 15-20 minutes.
When oil seperates, add the cleaned fish pieces and allow it to ccok well.
Since fish pieces will get cooked faster, be careful not to break them.
Once the fish turns soft and the gravy is cooked well, oil will start collecting at the edges. At this stage garnish with coriander leaves.
Serve with rice.

NOTE: Fish curry tastes best the next day even the day after.